FOOD: Lamb ke­babs with egg­plant and Turk­ish chilli.

The Saturday Paper - - The Week | Contents - An­drew McCon­nell

Serves 6 – 12 x 20cm metal skew­ers

– 2 tbsp olive oil

– 1 tsp sea salt

– ½ tsp ground black pep­per

– 1 tsp sweet pa­prika

– 1kg boned lamb leg cut into 3cm cubes

– 3 small egg­plants

– 1 tbsp but­ter

– 1 tbsp flour

– 100ml milk

– 100g crum­bled Bul­gar­ian fetta

– 1 tbsp lemon juice

– bunch of flat leaf pars­ley, picked and washed – 3 tbsp ex­tra vir­gin olive oil Com­bine olive oil, sea salt, ground black pep­per and pa­prika in a bowl. Add the lamb to the spices and coat well. Cover the bowl and leave to mar­i­nate in the re­frig­er­a­tor overnight. When you wish to serve the lamb, light a bar­be­cue. Prick the skin of each egg­plant a few times and grill over the fire un­til the skin be­comes charred and smoky and the flesh is soft and creamy. Trans­fer the egg­plants to a bowl and cover with cling wrap to rest for 20 min­utes. Peel off the charred skin and dis­card. Re­serve the juices that come out of the egg­plant, and chop the flesh. Mean­while, melt a ta­ble­spoon of but­ter in a saucepan, stir in the flour with a wooden spoon and cook over a low heat for two to three min­utes (it should start to smell like fresh-baked pas­try).

Add the milk to the pan in three stages, al­low­ing the mix­ture to thicken af­ter each ad­di­tion and whisk­ing all the while. Add the re­served egg­plant juice and con­tinue to cook on a low heat for one minute. Add the chopped egg­plant, fetta and lemon juice. Skewer the lamb with six pieces on each skewer. Driz­zle the ke­babs with a lit­tle olive oil and grill on the hot bar­be­cue to medium. Dress the pars­ley leaves with olive oil and a pinch of salt. Serve with the lamb ke­babs along­side the egg­plant. Add a good pinch of Turk­ish chilli to each plate.

Wine pair­ing: 2014 Naked Run Hill 5 shiraz caber­net, Clare Val­ley ($25) – Liam O’Brien, som­me­lier for Cut­ler & Co and Mar­ion wine bar

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